Bushra Griffith
Brick cheese is a drier and milder American version of traditional Limburger cheese. It is a relatively sweet cheese with higher moisture. The process of making brick cheese involves removing 25% of the original milk volume as whey, thereby slowing down the acid development of the cheese. The curds are then cooked and stirred until they are firm enough to be moulded. When it comes to cutting and using brick cheese, it is recommended to bring the cheese to room temperature for easier slicing and fuller flavour. A sharp paring knife can be used to cut softer cheeses, while a wire cheese slicer is ideal for cutting hard cheeses. For a cheeseboard, cutting the cheese into wedges, slices, cubes, or triangles can enhance the presentation.
Characteristics of cutting and using a brick of cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Brick cheese, a drier and milder version of Limburger cheese |
| Temperature | Bring the cheese to room temperature for easier slicing and fuller flavor |
| Tools | A sharp paring knife, a wire cheese slicer, a cheese grater, a mandolin, a salad shooter, a box grater, a flat cheese knife, a cleaver |
| Cut | Slices, wedges, cubes, triangles, crumbles |
| Thickness | Thin for melting, thick for snacking |
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What You'll Learn
Brick cheese: an American original
Brick cheese is an American original, a drier and milder version of Limburger cheese. It is a relatively sweet cheese with higher moisture. The curds are cooked until they are firm enough to be moulded into the traditional brick shape of 5"x10". The cheese is then drained and turned at 15-minute intervals, with weight added for the traditional brick shape.
Brick cheese is best cut and served at room temperature, which allows for easier slicing and a fuller flavour. A sharp paring knife can be used to cut softer cheeses, while a wire cheese slicer is ideal for cutting hard cheeses. For a cheeseboard, a small triangular wedge can be cut from a round brick cheese, and then sliced into smaller wedges. For smaller pieces, the wedge can be laid flat and sliced from top to bottom. For a rustic look, crumbly cheese can be cut on a bias by placing the wedge on its side and cutting at a 45-degree angle, keeping the knife tip centred.
For a rectangular block of brick cheese, it can be sliced into small rectangles, and then diagonally from corner to corner to create two right-angle triangle slices. For a harder brick cheese, a long, large-bladed knife such as a cleaver can be used. For semi-hard cheese, a block can be cut into 1/8-inch thick rectangles, and then chopped diagonally to create triangles.
Brick cheese can be sliced thinly for use in grilled cheese sandwiches or burgers, or thicker for snacking on a cheeseboard.
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How to cut a brick of cheese
Brick cheese is a drier and milder version of Limburger cheese with a sweet and high-moisture content. When cutting a brick of cheese, it is important to first bring the cheese to room temperature for easier slicing and a fuller flavor. The type of knife you use depends on the type of cheese. For softer cheeses, a sharp paring knife or flat cheese knife should suffice. For harder cheeses, a long, large-bladed knife, such as a cleaver, is more appropriate. For semi-hard cheeses, a wire cheese slicer can be used to create thin slices.
Slicing
If you are slicing cheese for a sandwich, burger, or to serve with crackers, cut the cheese into thin slices. For snacking, thicker slices are more suitable. To create thin slices, lay the cheese with its largest surface down and slice into small rectangles. For thicker slices, cut the cheese into 1-2 inch wedges.
Wedges
To cut a wedge, lay the wedge of cheese on its side with the tip facing you. Center the tip of your knife on the tip of the cheese wedge. Angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the center of the cheese and continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch thick.
Triangles
To cut a block of cheese into triangles, first cut the cheese block in half so that you have two rectangular pieces. Then, slice each half into 1/8 inch thick rectangular pieces using vertical cuts. Finally, chop at a diagonal from corner to corner to create a triangle.
Cubes
To cut cheese into cubes, follow the same steps as for triangles but cut the slices 3/4 inch thick. Then, cut the slices into fourths to create perfect squares.
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Best tools for cutting cheese
When it comes to cutting cheese, there are several tools available that can get the job done efficiently. The type of cheese you are working with will determine the best tool for the task. Here are some of the best tools for cutting cheese:
Cheese Knives
Cheese knives are versatile tools that can be used for cutting various types of cheeses. They are ideal for cutting crumbly soft cheeses or shaving, chipping, and cubing firm cheese. A sharp-bladed cheese knife can also be used to cut into wheels and wedges, while a routed tip variety is perfect for spreading cheese on bread and crackers. Dutch cheese knives and Parmesan knives are also available for cutting harder cheeses.
Cheese Slicers
Cheese slicers are designed to cut perfect slices for snacks, sandwiches, and lunch boxes. They are typically made of stainless steel and feature adjustable wires for cutting different types of cheeses, from soft to hard. Some popular options include the TOPULORS Cheese Slicer, the BOSKA Monaco+ Premium Cheese Slicer, and the Starfrit Deli Slicer.
Industrial Cheese Cutting Machines
For large-scale cheese cutting operations, industrial cheese cutting machines are available. These machines can quickly and efficiently cut through large blocks of cheese, ensuring consistent slices.
Other Tools
Other tools that can be used for cutting cheese include wire cheese cutters, cheese graters, and even fondue sets. When presenting a cheese board, it is also important to consider the aesthetic value of the tools, opting for pretty accents or traditional metals and natural woods.
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Preparing brick cheese for curing
For the aged brick cheese, the curing room should be maintained at a temperature of 68-70°F and 90-95% moisture. The cheese is then washed and rubbed daily with a light brine for 7 to 10 days. A light washing brine can be made with 1-2 tablespoons of salt diluted in 1 cup of cool water. Adjust the salt concentration as needed to prevent mould. During this time, the cheese should develop a good bacterial growth on its surface.
After the initial curing period, the cheese is simply turned daily for another 7 to 10 days. It is then wrapped and cold-stored at 42°F until it is ready to be consumed. The total ripening time is about 2 to 3 months.
For the other type of brick cheese, the curing process begins in a space maintained at 55°F and 90-95% humidity for 2 days. During this time, the cheese is washed daily. It is then dried and wrapped on the third day before being moved to cold storage.
Additionally, if you are making a smaller 2-pound cheese, there are specific instructions to follow. After applying weight to the cheese for 2-3 hours, remove the weight and allow the cheese to sit in the moulds overnight. Ensure the cheese remains between 70-75°F and cover it with a damp cloth to prevent drying out. You will also need to prepare a saturated brine for salting. Bring the brine and cheese to 50-55°F before using, and then soak the cheese in the brine for about 10 hours (approximately 2.25 hours per pound).
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Serving suggestions
Brick cheese is a drier and milder version of Limburger cheese with a sweet and relatively high-moisture content. It is usually cut into slices, wedges, cubes, triangles, or crumbles.
To cut a brick of cheese into slices, lay the cheese with its largest surface down and slice it into small rectangles. You can cut the slices in half to create a cracker-sized slice, and then in half again for a perfect square slice. For cubes, cut the slices 3-4 times thicker, about three-quarters of an inch thick, and then cut each slice into fourths.
To cut wedges, first cut the cheese wheel in half down the center. Then, slice from the center outward, cutting the cheese into evenly sized wedges like a pie or cake. You can also cut a wedge of crumbly cheese on a bias for a rustic chop. Lay the wedge on its side with the tip facing you, and center the tip of your knife on the tip of the wedge. Angle the knife to cut a wedge at a 45-degree angle, keeping the knife tip in the center of the cheese. Continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch thick.
For triangles, cut the cheese block in half so you have two rectangular pieces. Then, slice each half into 1/8-inch thick rectangular pieces using vertical cuts. Finally, chop diagonally from corner to corner to create a triangle.
To create crumbles, use washed hands or kitchen gloves to slowly break the cheese into chunks and crumbles, leaving the edges imperfect.
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Frequently asked questions
The best tool to cut a brick of cheese with depends on the type of cheese. For softer cheeses, a sharp paring knife or a wire slicer can be used. For harder cheeses, a cheese knife with cut-outs in the blade or a cleaver can be used. To cut a brick of cheese into slices, lay the cheese with its largest surface down and slice into small rectangles. Then cut diagonally across from corner to corner to create triangles.
Use a sharp knife to slice into the cheese, resting the tip of the knife in the centre of the wheel. Move the end of the knife closest to the handle over 1 to 2 inches and slice again. Repeat this process around the whole wheel or cut only a few slices to display the wheel on a platter.
To cut a wedge of crumbly cheese, lay the wedge on its side with the tip facing you. Centre the tip of your knife on the tip of the wedge. Angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the centre of the wedge and continue cutting in a radial pattern.
Take the cheese out of the fridge approximately 30 minutes before serving. By letting the cheese sit and warm to room temperature, the flavours will develop.
Brick cheese is an American original that is a drier and milder version of Limburger cheese. It is a relatively sweet cheese with higher moisture. It can be used in any recipe that calls for Limburger cheese, or as part of a cheeseboard.
